Synergistic Effect of Probiotic and Enzyme on Physical Evaluation and Consumers Preference of Broiler Chickens

Main Article Content

P. E. Emennaa
D. O. Oshibanjo
N. M. Sati
J. J. Mbuka
A. C. Nwamo
H. Haliru
S. B. Ponfa
A. K. Adeniyi
T. Aluwong

Abstract

The objective of the study was to determine physicochemical activities and consumer’s preference of broiler chickens fed probiotic and enzyme-based diet. A total of Twenty (20) refrigerated (4 ± 1°C) whole carcass broiler chickens were used for this study. 5 broiler chickens from 4 dietary treatments were used to perform the comparison of physicochemical and sensory analyses in a Completely Randomized Design. T1- Control treatment (without Enzyme nor Probiotics); T2- Probiotic based diet; T3- Enzyme based diet and T4- Probiotic + Enzyme based diet. The broiler chickens were obtained from an experimental site at the Poultry Division of the National Veterinary Research Institute, Vom. Chicken samples were acquired then slaughtered and taken to the laboratory properly packed in cool boxes with ice. Breast samples were used for physical and sensory analyses. Data were analyzed using descriptive statistics and ANOVA at α=0.05. There were no significant differences in both the pH of raw and cooked meat. The cooking loss of breast meat showed no difference in all the dietary treatment. The same trend was observed for the cooking loss for drumstick meat. Cooking loss in thigh meat had a significant difference with T1 having the highest cooking loss. The product yield was significantly higher in meat from T3 and had the least in T1. It was also observed that meat from T2 had higher thermal shortening with less shortening obtained in T3.  For boiled chicken meat, no difference was observed in colour, flavor, and juiciness while no difference was also observed in colour, aroma, flavor, juiciness and overall acceptability of grilled chicken meat. For boiled chicken, tenderness was higher in meat from broiler chicken fed T1 and T4 with less tenderness obtained in T3 while the grilled chicken meat tenderness was significantly higher in meat from broiler chicken fed T3. In conclusion, since there was no significant difference in most of the parameters measured, it shows adding probiotic and enzyme in the diet of broiler chickens does not have significant effect on the meat quality measures but shows significant effect on consumers’ preference when compared with meat from broiler chickens fed a control diet without probiotic and enzyme with chickens fed probiotics and enzyme. There is no need adding probiotic and enzyme in the diet of broiler chickens except in breaking high fibre diet and promoting wellness of the chickens.

Keywords:
Probiotic, enzyme, physicochemical properties, consumer’s preference and broiler chicken

Article Details

How to Cite
Emennaa, P. E., Oshibanjo, D. O., Sati, N. M., Mbuka, J. J., Nwamo, A. C., Haliru, H., Ponfa, S. B., Adeniyi, A. K., & Aluwong, T. (2020). Synergistic Effect of Probiotic and Enzyme on Physical Evaluation and Consumers Preference of Broiler Chickens. Asian Journal of Research in Animal and Veterinary Sciences, 6(4), 12-17. Retrieved from https://journalajravs.com/index.php/AJRAVS/article/view/30119
Section
Original Research Article

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